Krostule
Transport your taste buds to the sun-kissed coasts of Croatia with this delightful krostule recipe, a traditional fried pastry known for its irresistibly crispy texture and melt-in-your-mouth sweetness. Made with a fragrant blend of lemon zest, vanilla sugar, and a splash of brandy or rum, these thin, golden treats are delicately twisted for a charming homemade appearance. Perfectly fried to a light, crispy finish, krostule are then dusted with a generous coating of powdered sugar, adding a touch of elegance to their rustic charm. Whether you're serving these at a festive gathering or enjoying them as a sweet indulgence with a cup of coffee, these Croatian pastries are sure to delight your senses. Ready in under an hour, krostule are an easy yet impressive dessert that captures the warmth and flavor of Mediterranean baking traditions.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 3 large eggs
- 50 grams unsalted butter
- 30 grams granulated sugar
- 2 teaspoons vanilla sugar
- 1 teaspoon lemon zest
- 2 tablespoons brandy or rum
- 0.25 teaspoons salt
- 500 milliliters vegetable oil
- 50 grams powdered sugar
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, vanilla sugar, and salt. Mix well to evenly distribute the dry ingredients.
Make a well in the center of the flour mixture and add the eggs, melted unsalted butter, brandy or rum, and lemon zest. Mix the ingredients together with a fork or your hands until a dough begins to form.
Transfer the dough to a floured surface and knead it for 5–7 minutes until smooth and elastic. If the dough is sticky, add a small amount of flour, one tablespoon at a time, until it becomes manageable.
Cover the dough with a clean kitchen towel and allow it to rest for 15 minutes.
After resting, divide the dough into four portions. Roll out each portion on a floured surface into a thin sheet, approximately 2–3 millimeters thick.
Using a pastry cutter or a sharp knife, cut the dough into strips about 15 cm long and 2 cm wide. Optionally, make a small slit in the center of each strip and pull one end of the dough through the slit to form a twist or knot shape.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 180°C (350°F). If you don’t have a thermometer, test the oil by dropping a small piece of dough into it—it should sizzle and float to the surface immediately.
Fry the krostule in small batches, turning them occasionally, until golden brown on both sides. This should take about 1–2 minutes per batch.
Use a slotted spoon to remove the fried krostule from the oil and place them on a plate lined with paper towels to drain excess oil.
Allow the krostule to cool slightly, then dust generously with powdered sugar before serving.
Nutrition Facts
Calories |
5867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.9 g | 643% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 88.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 141 mg | 11% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
